Veg Burg

I scoped out a whole bunch of veggie burger recipes but ended up just including whatever I remembered when I grocery shopped. These were good, but could have used more crunch. I love when I have control over my burger since I’m not a red-meat-eater and have fewer choices.
vegburg_done_290_200

Ingredients:

1 cup oatmeal
½ can black beans
1 eggplant, grated
1 cup panko
3 green onions, chopped
1 cup yellow onion, chopped
1 garlic clove, minced
1 tbs soy sauce
1 egg
salt & pepper

Directions:

Blend oatmeal until it becomes like a flour
vegburg_oats_290_200
Drain and blend the black beans in a food processer
Saute onion and garlic until translucent
vegburg_mix_290_200
Combine beans, onion, garlic, shredded eggplant, green onions,  soy sauce, egg, and S&P in a bowl and stir to combine.
vegburg_formed_290_200
Form into patties and bake at 375 degrees for 10 min before flipping and baking another 10.
vegburg_cooked_290_200

I packed these for lunch this week and served it on a light English muffin (toasted) with cheddar and spinach on the burger. I liked these a lot. I think the eggplant and beans made it really sizeable and filling.

I think next time I’d add in some nuts or sunflower seeds. I think another grain might have been good. Barley? Rice? I’ll keep that in mind next time.
vegburg_done_290_200
I baked instead of frying or grilling since they’re not known to stay together well. I froze extras and think they’ll be a great find in the freezer once I’ve forgotten them at a time when I feel like there’s nothing for dinner.

Since you know, or have noticed, that I rarely bake so it may surprise you that I have a muffin top pan. I have never made muffins in it but love it for things like this! I use it all the time for anything patty shaped! Crab cakes, burgers, zucchini fritters…you name it. It is super handy. Once I have a kitchen with space, I’m sure I’ll bake more.

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